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Venison sausage, bacon and snack sticks.

post #1 of 16
Thread Starter 

Hey everyone.

 

Gun Deer season here in Wisconsin has just finished and by the grace of God, the family has meat in the freezer.  Rather than sending our trimmings out to have sausage made (Costly to say the least), my brother inquired about my ability to make it myself.  As with most of you here on SMF,  I can make anything using a smoker with the help of my friends (you guys).

 

I have never made sausage of any kind before, so this would be a learning experience.

 

I tried venison bacon for the first time a few months ago, and after my cousin tried some, had to make more last week before he headed back to Georgia.  Just as good as what we had a butcher make, just more work, but way less money.  (I forgot to get pics so I am adding ones from the first batch)

 

Finished bacon loaves.  Back left was coated with black pepper.

 

 

All sliced up. 

 

 

So, after that success, we had to try sausage and sticks.  We started with 7 pounds of Venison trimmings, 2 pounds of pork shoulder, and 1 pound 73/27 ground beef.  We used LEM backwoods snack stick seasoning kits, and mixed two batches.  One we left alone, the other we added a little teriyaki flavor to, and stuffed into a collagen casing.  Had to fry up a sample before stuffing, just for quality control.

 

The original sticks stuffed and ready for the fridge. 

 

 

Teriyaki sticks and 5lbs of venison summer sausage ready to go.

 

 

I fired up the SH44 the next morning with the SS hanging on top, and the stix on the racks below.  Watching temps really closely, things turned out pretty well for a first time.  Still letting the SS rest in the fridge so no Qview on that yet, but here is the finished product cut and packaged for the freezer.

 

 

Good test run, now we need to fine tune and start over.

post #2 of 16
Nice looking snacks!
post #3 of 16

Nice job on the sausages.

Richie

post #4 of 16

Dang it man them look good,,,, Nice job 

 

:points:

 

A full smoker is a happy smoker 

 

DS
 

post #5 of 16

Very, very nice indeed!

 

:points: for your first!

post #6 of 16
Thread Starter 
Thanks everyone. I know I have some adjustment to make, both to the recipe and the process, but now that I've tried it once, some research on here can help solve those issues. I'll keep you all posted on my future trials and if I find that "perfect" mix it will be shared with my friends here first.
post #7 of 16
I'm gonna need some more info on that venison bacon, please.biggrin.gif
post #8 of 16
Thread Starter 
Quote:
Originally Posted by mowin View Post

I'm gonna need some more info on that venison bacon, please.biggrin.gif

 

Hey mowin,  be glad to share what I do, and I believe most venison bacon is made this way, but mine is certainly not perfect. 

 

I grind my venison trimmings 50/50 with a fairly fatty pork like pork butt.  I double grind using my course plate, and not with the fine plate-I like the courser texture.  Once the meats have both been ground and completely mixed together I add my seasoning mixture to the batch.  I have only used a pre packaged mix specific for venison bacon which I purchased from Cabelas that is for a 25 pound batch. (I find this mix pretty tasty, but I've read here on forums there are many other packaged kits that are really good as well.  I here many good things about one from Curley's Sausage kitchen that a lot of people like and my next batch may include this one, but the key is either buy or make a recipe that will give the seasoning you like and a cure that will preserve the meat properly). 

 

Back to mine-  12.5 pounds each venison and pork.  Mix with seasonings and cure as per package instructions.  Once thoroughly mixed, and the meat is good and sticky, I use the cheap aluminum foil pans to put the meat into.  I first spray the pans with nonstick cooking spray, then add a layer of wax paper to the pans.  Then I pack the meat mix into the pans to form a loaf about 2 to 2 1/2 inches thick, and try to get all the loaves consistent in size and weight to help them smoke more evenly. After the loaves are all made, I add wax paper to the top, and stack them in the fridge over night to rest.

 

The next day, I dump them gently out of the pans onto my smoker racks, and into the smoker they go.

 

I start at 130 degrees for 1 to 1 1/2 hours with no smoke, to help dry the loaf surface somewhat.  Then up to 150 degrees for 2 to 3 hours with smoke--I use apple wood.  After that I bump up to about 175 degrees until the IT of the loaf hits 155 degrees.  You can continue to add smoke for a while at this step if you prefer a heavier smoke flavor, but I generally do not.

 

The real key here is do not let your smoker temps get too high.  You don't want to render the fat out of the loaves, you just want them to be fully cooked. The cook time for me has been about 13 to 16 hours total to get IT to 155, so be patient.  Once IT is reached I pull them, rest them on the counter until cool--a couple hours-- and then back into the fridge for 12 hours or so, then I slice mine to about 3/16 inch thick using a slicer--which I am in the market for a new one of as my cheapo one died with three cuts to make to finish this last batch up.

 

I know others have more thoughts on this, so feel free to chime in.  And good luck giving it a try mowin.

 

Mark

post #9 of 16
Mark. Thanks for the info. I've got 30 lbs of venison cubed up and frozen. Definitely will be getting bacon sausage mix and trying this. It sounds amazing. Thanks again. icon14.gif
post #10 of 16

Mark/Others,

 

Is 13-16 hours a good estimate for formed bacon?  I was planning on making some this weekend but hadn't put much thought/investigation into how long it might take.

 

Also, I know you made yours with venison and pork.  I have seen others with pork and beef.  (Sorry, I don't mean to hijack this thread)...Is there a reason that people mix venison and/or beef with the pork and not just go all pork?  I was planning on using all pork butt but thought I would ask (again, don't mean to hijack the tread!).

post #11 of 16
Thread Starter 
Quote:
Originally Posted by mschwartz26 View Post

Mark/Others,

Is 13-16 hours a good estimate for formed bacon?  I was planning on making some this weekend but hadn't put much thought/investigation into how long it might take.

Also, I know you made yours with venison and pork.  I have seen others with pork and beef.  (Sorry, I don't mean to hijack this thread)...Is there a reason that people mix venison and/or beef with the pork and not just go all pork?  I was planning on using all pork butt but thought I would ask (again, don't mean to hijack the tread!).

Mschwartz26,

No worries my friend. I can't speak to this very well, but with my smoker I will say that temp is always in the back of my mind, and when I think I have it all figured out the thing throws me for a loop. The time requirement was somewhat of a surprise to me. Everything seemed to be on schedule for an 8 maybe 9 hour smoke, and then the stall. Usually around 140 and for an extended time. Once it starts out of its stall it seems as though the rate of increase is severely reduced vs the first 100 degrees. When I make this I start early, put a few extra cold ones on ice, and settle in for the long haul. Not sure this helps, but I always plan for 10 to 12, but expect more, and each loaf is different.

Mark
post #12 of 16

Thank Mark.  I have no issue with putting a 'few extra cold ones on ice'!!!

post #13 of 16
Quote:
Originally Posted by mschwartz26 View Post
 

Thank Mark.  I have no issue with putting a 'few extra cold ones on ice'!!!

I'm sorry but the concept of "extra" cold ones eludes me.  Although I will share anything including the last beer and excluding women, I've bought a LOT of beer and not of the purchases included any "extras".  I NEED to know where you buy your beer :beercheer:

post #14 of 16
Thread Starter 
Well put Okie. Extra beer is a hard commodity to find, but here in Wisconsin wedo have a bit of a corner on that market. If I ever find a case of "extra" beer ill make sure I send some your way.
post #15 of 16

Ks, Very nice job on your sausage ! You'll be a pro in no time  !  :points:

post #16 of 16

That looks like a lot of good food you made!

 

Disco

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